CHOCOLATE CHARLOTTE
It is extremely rich, and ideal for a dessert at dinner parties.
Provided by ceemgee
Time 1h
Yield Serves 8
Number Of Ingredients 0
Steps:
- Put chocolate and 2 tablespoons rum in a bowl standing over hot water, gently simmering, to melt.
- Remove from the heat and add the butter until it has melted. Stir in the ground almonds. Leave to cool.
- Line the base of a Charlotte Mould with greaseproof paper. Brush the paper and inside the rim with oil.
- Dip the sponge fingers into the rum, one at a time. Use to line the sides of the tin, standing upright with sugared side outwards. Trim to fit.
- Whip the cream until just firm. Fold into the chocolate mixture.
- Spoon the chocolate mixture into the mould and level the surface. Chill overnight.
- Turn out of the mould the following day. Decorate with cream and grated chocolate. Serves 8.
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